If you are looking for a dish that brings together bold flavors, tender beef, and vibrant veggies in a quick and satisfying meal, this Pepper Steak Recipe is exactly what you need. It perfectly balances juicy, marinated flank steak slices with crisp bell peppers and a luscious, savory sauce that sticks to every bite. Whether you’re making dinner for your family or craving a comforting takeout-style meal at home, this recipe will not disappoint with its rich umami notes and simple ingredients that come together beautifully.
Ingredients You’ll Need
The magic of this Pepper Steak Recipe lies in its simple, yet carefully chosen ingredients. Each one plays an important role, from tenderizing the meat to creating a glossy, flavorful sauce and adding colorful crunch to the dish.
- 12 ounces flank steak: Choose flank steak or London broil for tender strips perfect for quick stir-frying.
- 1 ½ tablespoons water: Helps to soften the beef during marination for maximum juiciness.
- 2 teaspoons cornstarch: Used in the marinade to give the beef a silky texture.
- 2 teaspoons neutral oil: Ideal for high-heat cooking without overpowering flavors.
- 2 teaspoons oyster sauce: Adds a deep, savory umami that elevates the beef’s flavor.
- 2 teaspoons Shaoxing wine: A classic Chinese cooking wine that tenderizes and adds aromatic depth.
- ¼ teaspoon baking soda: A tenderizing agent to keep the steak soft and juicy.
- ½ cup low-sodium chicken stock: Forms the base of a flavorful sauce that coats the dish.
- 1 tablespoon cornstarch: Thickens the sauce to that perfect clingy consistency.
- 1 ½ tablespoons oyster sauce: Enhances the sauce’s richness for a mouthwatering finish.
- 1 tablespoon Shaoxing wine: Adds brightness and balances the flavors.
- 1 tablespoon light soy sauce: Brings saltiness and color to the sauce.
- 1 teaspoon dark soy sauce: Provides deeper color and subtle sweetness.
- ½ teaspoon sugar: Balances the savory elements with a hint of sweetness.
- ½ teaspoon sesame oil: Adds a nutty aroma that makes the dish irresistible.
- â…› teaspoon white pepper: Gives a subtle, warming heat that complements the bell peppers.
- 1 green bell pepper: Cut into 1-inch pieces, they add crunch and vibrant color.
- ½ red bell pepper: Offers sweetness and a pop of red for visual appeal.
- 1 medium onion: Cut into 1-inch pieces, the onion adds sweetness and texture.
- 2 tablespoons neutral oil: Essential for stir-frying the ingredients evenly without burning.
- ½ teaspoon ginger (optional): Provides a fresh, zesty kick to heighten flavor layers.
- 2 cloves garlic: Chopped to infuse that classic aromatic punch every good stir-fry needs.
How to Make Pepper Steak Recipe
Step 1: Marinate the Beef
Start by slicing your flank steak into thin, bite-sized strips. This is key to achieving the tender, melt-in-your-mouth texture that makes this Pepper Steak Recipe stand out. Combine the beef with water, cornstarch, oil, oyster sauce, Shaoxing wine, and a pinch of baking soda in a bowl. Let it marinate for at least 30 minutes; if you have the time, marinate overnight in the fridge for even deeper flavor and tenderness.
Step 2: Prepare the Sauce
While the beef marinates, whisk together the chicken stock, cornstarch, oyster sauce, Shaoxing wine, light and dark soy sauces, sugar, sesame oil, and white pepper in a bowl. This sauce mixture is the heart of the dish, bringing all the savory, sweet, and slightly spicy notes together in a luscious glaze that will coat the beef and veggies perfectly.
Step 3: Chop the Vegetables
Next, chop the green and red bell peppers and the onion into 1-inch pieces. Keeping them chunky ensures they won’t overcook and lose their satisfying crunch and vibrant color. These veggies add a fresh contrast to the rich steak and sauce, making each bite exciting and balanced.
Step 4: Sear the Beef
Heat your wok or skillet on high until it just starts to smoke—this high heat is crucial for sealing in the beef’s juices. Add a tablespoon of oil and quickly sear the beef strips in batches for about 30 seconds per side. You want the beef to be about 80% cooked at this point. Remove and set aside to rest; this prevents overcooking during the final sauce step.
Step 5: Stir-Fry the Aromatics and Veggies
Lower the heat to medium-high and add the rest of the oil to the wok. Toss in the minced ginger and chopped garlic, stir-frying for just 10 seconds to release their fragrant oils without burning. Then add the bell peppers and onions, stir-frying for about one minute—just enough to soften slightly but maintain their crunch and freshness.
Step 6: Combine Beef and Sauce
Return the beef strips and their juices back into the wok with the vegetables. Stir-fry together for 15 seconds to blend the flavors. Increase the heat to high, give the sauce one last stir to remix the cornstarch, then pour it into the wok. Stir-fry vigorously until the sauce thickens and beautifully coats all the ingredients in a glossy, mouthwatering finish.
Step 7: Serve Immediately
Transfer your vibrant Pepper Steak Recipe to a serving plate. For the best experience, serve it piping hot alongside freshly steamed rice, so you can soak up every last drop of that delicious sauce.
How to Serve Pepper Steak Recipe
Garnishes
Fresh garnishes can transform this Pepper Steak Recipe into a feast for the eyes and the palate. Consider sprinkling thinly sliced green onions or freshly chopped cilantro over the dish to brighten the flavors and add a burst of color. A few sesame seeds toasted lightly also add a delightful nutty crunch and visual appeal. These small touches elevate the dish and make it feel special.
Side Dishes
This dish pairs beautifully with simple, complementary sides. Steamed jasmine or basmati rice is the classic choice to absorb the rich sauce. For a lighter option, serve with cauliflower rice or a crisp Asian slaw dressed with rice vinegar and sesame oil. Stir-fried noodles or even a crisp cucumber salad can add diversity and freshness to your meal.
Creative Ways to Present
If you want to impress guests or just keep things fun, try serving your Pepper Steak Recipe over a bed of fluffy quinoa or mixed grain rice. You might even hollow out a bell pepper shell and stuff it with the finished stir-fry for an eye-catching presentation. Using a vibrant platter or rustic wooden board can also help highlight the colors and textures of this dish when you bring it to the table.
Make Ahead and Storage
Storing Leftovers
Leftover Pepper Steak Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, making for an even tastier next-day lunch or quick dinner option. Just be sure to store the sauce and vegetables with the beef to keep everything juicy and delicious.
Freezing
If you want to save some for later, you can freeze this Pepper Steak Recipe for up to 2 months. Use a freezer-safe container and portion out meals for easy thawing. Keep in mind that the bell peppers may become a bit softer after freezing, so this is best suited for quick reheating and enjoying in soups or casseroles.
Reheating
The best way to reheat your pepper steak is gently on the stovetop over medium heat. Stir frequently and add a splash of water or broth if the sauce thickens too much. This helps maintain the dish’s wonderful sauce consistency and keeps the beef tender. You can also reheat in the microwave, but go for short intervals to avoid overcooking the meat.
FAQs
Can I use other cuts of beef for this Pepper Steak Recipe?
Absolutely! While flank steak is ideal for its tenderness and quick cooking, London broil or chuck roast sliced thinly also work well, just be mindful to marinate longer to achieve the tender texture.
Is Shaoxing wine essential in this recipe?
Shaoxing wine adds a unique aromatic depth and tenderizes the beef beautifully, but if you can’t find it, dry sherry or a dry white wine can be a decent substitute.
Can I make this recipe gluten-free?
Yes, just swap the soy sauces for gluten-free tamari and ensure your oyster sauce is gluten-free. This way, you can enjoy the Pepper Steak Recipe without worrying about gluten.
How spicy is the Pepper Steak Recipe?
This dish is mildly spiced with white pepper, which gives a gentle warmth rather than heat. Feel free to add fresh chili or chili paste if you prefer a spicier kick.
Can I prepare this dish in advance then cook later?
Yes! You can marinate the beef the day before and keep it covered in the fridge. When ready to cook, simply prepare the sauce and vegetables fresh for the best texture and flavor.
Final Thoughts
This Pepper Steak Recipe is a shining example of how simple ingredients and straightforward techniques can come together to create something truly delicious. It’s a dish that brings warmth, color, and deep savory satisfaction to the table every time you make it. I wholeheartedly encourage you to give this recipe a try and watch how it becomes a favorite in your meal rotation – you deserve a joyful, comforting meal that’s as vibrant as it is easy to prepare.
Print
Pepper Steak Recipe
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
This Pepper Steak recipe features tender strips of flank steak marinated and stir-fried with vibrant bell peppers and onions in a savory, thickened sauce. The dish is quick to prepare, perfect for a flavorful weeknight dinner served alongside steamed rice.
Ingredients
Beef and Marinade
- 12 ounces flank steak (or London broil or chuck roast), thinly sliced
- 1 ½ tablespoons water
- 2 teaspoons cornstarch
- 2 teaspoons neutral oil
- 2 teaspoons oyster sauce
- 2 teaspoons Shaoxing wine
- ¼ teaspoon baking soda
Sauce
- ½ cup low-sodium chicken stock
- 1 tablespoon cornstarch
- 1 ½ tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon sugar
- ½ teaspoon sesame oil
- â…› teaspoon white pepper (or to taste)
Vegetables and Stir-Fry
- 1 green bell pepper, cut into 1-inch pieces
- ½ red bell pepper, cut into 1-inch pieces
- 1 medium onion, cut into 1-inch pieces
- 2 tablespoons neutral oil
- ½ teaspoon minced ginger (optional)
- 2 cloves garlic, chopped
Instructions
- Marinate Beef: Slice the beef into thin strips. Combine the beef with water, cornstarch, neutral oil, oyster sauce, Shaoxing wine, and baking soda in a bowl. Marinate for at least 30 minutes or refrigerate overnight to tenderize and flavor the meat.
- Prepare Sauce: In a separate bowl, whisk together the low-sodium chicken stock, cornstarch, oyster sauce, Shaoxing wine, light soy sauce, dark soy sauce, sugar, sesame oil, and white pepper until fully combined.
- Prepare Vegetables: Cut green and red bell peppers and onion into 1-inch pieces and set aside for stir-frying.
- Sear Beef: Heat a wok or large skillet over high heat until very hot and smoking. Add 1 tablespoon of oil, then sear the beef in batches for about 30 seconds on each side until it is about 80% cooked. Remove the beef and set aside.
- Cook Vegetables: Reduce heat to medium-high, add the remaining oil to the wok. Add minced ginger (if using) and chopped garlic, stir-fry briefly for about 10 seconds. Add bell peppers and onions and stir-fry for 1 minute until slightly tender but still crisp.
- Combine and Finish Cooking: Return the beef along with any juices to the wok. Stir-fry for 15 seconds. Increase heat to high. Stir the prepared sauce to re-incorporate the cornstarch, then pour it into the wok. Continue stir-frying until the sauce thickens and evenly coats the beef and vegetables.
- Serve: Transfer the pepper steak to a serving platter and serve immediately alongside steamed rice for a complete meal.
Notes
- Marinating the beef overnight enhances tenderness and flavor but 30 minutes is sufficient if short on time.
- Use a high-smoking point oil like canola or vegetable oil for stir-frying.
- Add minced ginger for extra aroma and warmth; it’s optional but recommended.
- Adjust the amount of white pepper to taste for mild heat.
- Serve immediately after cooking to retain the crispness of the vegetables and tenderness of the beef.
